Recipe: Coconut Macaroons

This is one of the easiest and fastest to make recipes requiring only 4 ingredients and 10 min prep time + 15 min baking time so everything plus washing up takes less than an hour! Best part is that it is a crowd favourite and in such bite sized pieces, it’s a convenient party food that I usually make :) And this is my most revised recipe with a tinge of pandan flavouring.

Makes exactly 24 mini muffins sized macaroons

5 egg whites
2 1/2 cups of unsweetened, shredded coconut
1/3 + 1/2 cups of caster sugar
1 tsp vanilla essence

Preheat the oven to 180 degrees celcius.
Stir together egg whites, coconut, sugar, vanilla and pandan in a heat-proof bowl and using the double boiler method, set the bowl over a pan filled with 2 inches of simmering water.
Heat mixture until it has thickened, about 10 minutes and immediately spoon 2 inch scoops onto a baking sheet lined with parchment paper.
The mixture has thickened enough if the scoop is able to hold its shape.
You can use muffin holders like me if you have the mini sized ones
Bake cookies for 15-20 minutes or until golden brown.
Allow the cookies to cool before serving and it’s will be crunchy on the outside and soft on the inside

And I used my new mini cupcake pan that mummy got me for Christmas! :)

Related posts:
Coconut puffs

Baking: Cookies, Recipes

4 Responses to Recipe: Coconut Macaroons

  1. totally making these! thanks for the tips!

  2. These look really pretty and incredibly delicious :D

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